Preheat the oven to 350°F. Grease and line two 8-inch cake pans and set aside.
In a medium bowl add the flour, baking powder, baking soda, salt and lemon zest. Whisk together and set aside.
In a measuring cup, add the milk, lemon juice and oil. Whisk to blend.
In the bowl of a mixer, beat the butter and sugar together until it is smooth and lightened in colour. Add in the eggs, one at a time, mixing well after each addition.
Add the flour mixture and the milk mixture alternately, starting and ending with the flour. Mix well until just combined.
Pour the batter into the prepared pans. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes and then turn them out onto a wire rack to cool completely.
Place the eggs into a medium bowl. In a medium saucepan over medium heat, add lemon juice, lemon zest and sugar. Heat the mixture until boiling and then whisk it into the eggs. Whisk constantly as you pour the hot mixture into the eggs.
Pour the whole mixture back into the saucepan and cook over medium heat until it thickens and coats the back of a spoon.
Pour the curd into a fresh bowl and stir in the cold butter until it is melted.
Lemon Bavarian Cream
Sprinkle the gelatin over the lemon juice and stir it together. Set aside.
Place the egg yolks in a medium bowl and set aside. Add ¾ cup of heavy whipping cream, sugar, vanilla and zest into a saucepan and place over medium heat.
When mixture is boiling, whisk it into the egg yolks. Whisk constantly to temper the eggs. Pour the mixture back into the saucepan and cook over medium heat until it is thickened and coats the back of a spoon.
Take it off the heat and stir in the gelatin mixture. Pour into a fresh bowl and allow to cool slightly.
Add the remaining 1 cup of heavy whipping cream to a mixing bowl and whip to stiff peaks. Whisk the whipped cream into the cooled Bavarian cream.
To assemble, cut cake into 1-inch cubes. Place a layer of the cake cubes into the bottom of a trifle bowl. Spoon a thin layer of lemon curd on top of the cake. Top with a layer of Bavarian Cream. Repeat these layers 2 more times and then top with sprinkles, if desired.
Store leftovers in the refrigerator for up to 3 days.
I used a 4 quart trifle bowl for this recipe. You can use a large glass bowl if you don't have a trifle bowl.
Make individual trifles by layering the trifle in mason jars or other glass jars.
Drizzle some limoncello liquor over the cake pieces!